The
Papaline is a chocolate candy written down to the inventory of the National
Heritage of the French specialties created in 1960 by the Main Confectioners
of Vaucluse who wanted to endow our department of a specialty to basis of
products of the soil.
In this thistle liqueur a delicious beverage " the oregano of the Comtat
". The Blanchere house founded in 1835 collected meadows of 60 plants
picked on buttresses of the Mount Ventoux. After steeping, distillation,
addition of honey, this liqueur was ready to be inserted chocolate.
There
intervenes a little mysterious alchemy.
How a liquid to have in a strong cockle?
Without entering in details, the confectioner preforms in the starch of
alveolar that will be filled of our marvelous liqueur to crystallize superficially
after drying, he will get a ready sugar candy then to be coated of chocolate.
A
thin mi-bitter chocolate will serve first enrobage to strengthen our candy
liqueur. We have voluntarily little here chosen a good chocolate sugary
to allow the liqueur to develop his/her/its full aroma.
The
finish is brought by a second enrobing of chocolate pink bristling with
small tips made to the hand, candy by candy, with the help of a special
brush, when the chocolate is again a little liquid.
In
some days the first layer of sugar will have melted to the contact of liqueur,
it will only remain liqueur and chocolate to tickle taste buds of the gluttonous